Cream of Mushroom Soup
Forget the can! Whip up this incredibly comforting and velvety mushroom soup right in your own kitchen. It’s surprisingly simple and packed with rich, earthy flavor. Perfect for a cozy night in!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2-3 bowls 1x
- Category: Soup
- Cuisine: Comfort Food / American
Ingredients
Scale
- 3–4 tbsp Butter
- ½ medium Onion, diced
- 2 cloves Garlic, minced
- 1½ cups Fresh Mushrooms, sliced (A mix like Button, Shiitake, Shimeji is great!)
- 1 tsp Dry Thyme
- 1 cup Vegetable Stock
- Black Pepper, to taste
- 1 cup Heavy Cream
- Optional Garnish: Fresh Thyme or Parsley
- For Serving: Crusty French Bread
Instructions
- Sauté Aromatics: Melt butter in a medium pot over medium heat. Add onion and cook until soft and see-through, about 4-5 minutes. Stir in garlic and cook for just 1 more minute until fragrant. Smells good, right?
- Cook Mushrooms: Turn heat up slightly. Add mushrooms. Cook, stirring occasionally, until they release their liquid and start to brown nicely, about 5-8 minutes. Stir in dry thyme and a pinch of pepper during the last minute.
- Simmer: Pour in vegetable stock, scraping up any tasty brown bits from the bottom of the pot. Bring to a gentle boil, then lower heat, cover loosely, and simmer for 10-15 minutes to let flavors meld.
- Blend it Smooth: Carefully blend the soup until it reaches your desired smoothness. Use an immersion blender right in the pot (easiest!) or transfer carefully in batches to a regular blender (let it cool slightly first!).
- Add Cream: Return soup to the pot over very low heat. Slowly stir in the heavy cream. Heat gently just until warmed through. Important: Do not let the soup boil after adding cream!
- Season & Serve: Taste and add more salt or pepper if needed. Ladle into bowls, garnish with fresh herbs if you like, and serve hot with lots of crusty bread for dipping!
Notes
- Serving Ideas: This soup loves crusty bread! A simple green salad on the side makes it a meal. Try topping with homemade croutons or a swirl of extra cream.
- Pro Tips:
- Wipe mushrooms clean with a damp cloth; don’t soak them!
- For richer flavor, add a splash of dry sherry or white wine after cooking the mushrooms (let it cook off before adding stock).
- A tiny pinch of nutmeg is delicious with cream soups.
- Blend only part of the soup for a creamier base with some nice mushroom texture.
- Storage & Reheating:
- Store cooled soup in an airtight container in the fridge for up to 3-4 days. Flavors get even better!
- Reheat gently on the stovetop over low heat, stirring often. Don’t boil! Add a splash of broth or water if it’s too thick.
- Freezing? For best texture, freeze the soup before adding the cream. Thaw, reheat gently, then stir in the cream before serving.
Find it online: https://recipesh.com/cream-of-mushroom-soup/